Miraku, G Hotel – The Essence of Japanese Cooking

There are many Japanese Restaurants around Penang. Most of the restaurants just serve the food without knowing the authenticity and detailed ingredients of Japanese food. However, to make out every single detail of the food, it takes time, cost and skills. That is why we have many localized Japanese food here. Because of this the result of authenticity is deviated. Only few of the Japanese restaurants follow the Japanese way of food preparation. One of them is Miraku Restaurant at G Hotel.

Miraku is a fine-dining restaurant designed to provide the art of Japanese dining to those who desire to experience gourmet food. Miraku also aspires to deliver the essence of Japanese cooking which places top priority in the selection of quality and fresh produce.

The typical dining set for Japanese cuisine that is used to serve in this restaurant.

The dining area in front of the sushi counter for those who wish to enjoy fresh plates of sushi as well as get to know the sushi chefs better.

Another dining area suitable for families or group of friends who wish to have a more comfortable seating area.

Semi-private area that allows small group of diners to dine with some privacy.

The fully private area for those looking for more privacy or having a private function.

Most of the ingredients on the plate are air-flown from Japan and they are served fresh. The highlight of this plate is the hand-grained wasabi which was fresh, impact and much better compared to those pre-mixed with powder.

The portion of the salad was generously big. The freshness of the salmon slices mixed very well with the rest of the ingredients.

Kobe Beef Steak RM200 /100gm, the Kobe wagyu beef slices were grilled and served in a hot plate, together with the dish were fries, bean sprouts, broccoli and carrot slices. On top of the kobe wagyu slices were fried garlic slices.

Many people were unable to identify the difference of Kobe beef and Wagyu beef. Wagyu beef is the name of the breed. However, if the breed is raised in Kobe, Japan, then it is known as Kobe beef. There are many ranges of Wagyu beef. As for Kobe beef it is usually at the exclusive range. Another remarkable standing point of Kobe beef is the fat marble is well-segregated across the meat which makes the meat melt in your mouth if properly cooked.

The rice roll topped with fish roe and wrapped with avocado slices was delicious. I love the avocado slices that actually covered up the fishy smell of the fish roe.

Gyu Toban Yaki – RM36, the ribeye beef was cut into slices and grilled on a hot plate.

The tender of the beef was of course not as juicy and delightful as Kobe beef. However, for a regular dining, this dish is already good enough.

The tenderness of the beef depends on how well the beef is grilled.

Tofu Steak – RM14, Pan-fried tofu with thick sauce on hot plate.

The taste of the tofu was nice. However, the texture of the tofu was not as smooth as expected. It would be good if the tofu is made in-house by Miraku.

Saba Oshisushi – RM36, Marinated Mackerel Square Sushi.

The taste of the mackerel was just regular and nothing spectacular.

Unagi Bou Sushi – RM42

One thing that I love about this roll is the sauce of unagi. It made this dish packed with seafood aroma.

Uji Matcha Ice Cream – RM12.50, Wasabi Ice Cream – RM12.50

The matcha ice cream was nothing much to highlight about as it tasted standard. The true highlight was the Wasabi Ice Cream. The ice cream had the wasabi impact, yet it was not overwhelming. Moreover, the taste was very special compared to the regular matcha ice cream.

The posing of Watanabe San (right) who is the Executive Chef of Miraku together with his assistant.

Overall, if you are looking for authentic Japanese food and also a private dining area, Miraku will be the best option. No doubt the price of the food here is on the high side but for quality of the food and dining experience, it is worth the money.